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Mushrooms on Butternut Polenta Rounds [Vegan, Gluten-Free]

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For a simple to make but elegant dish, try out these butternut squash and polenta rounds. They are coated in seasonings and vegan Parmesan, baked, and then topped with garlicky mushrooms, a drizzle of olive oil, and plenty of fresh parsley. These unique rounds make a delicious starter for four or a main course for two.

Mushrooms on Butternut Polenta Rounds [Vegan, Gluten-Free]

Calories

348

Serves

2-4

Cook Time

50

Ingredients

  • 1 large butternut squash
  • 1 cup polenta
  • 14 ounces mushrooms of any kind
  • 3/4 cup oat milk or water
  • Vegan Parmesan cheese
  • Paprika, to taste
  • 1 onion
  • 4 shallots
  • 4 garlic cloves
  • 2 handfuls fresh parsley leaves, finely chopped
  • Olive oil or water, as needed
  • Salt and pepper, to taste
  • Juice and zest of 1-2 lemons

Preparation

  1. First make the butternut squash purée. Heat some water in a saucepan. Peel and deseed butternut squash and cook in boiling water until soft.
  2. In the meantime, gently fry the finely chopped onion in a frying pan until soft and golden.
  3. Drain the butternut squash once cooked. Mix the onion with it and reduce to mash in a blender.
  4. Return mash to a saucepan. Add polenta and oat milk. Cook under medium heat for 10 minutes or so until the polenta is cooked.
  5. Add 1 teaspoon of paprika plus parmesan. Blend well and season to taste.
  6. Oil a rectangular dish. Flatten polenta in it in an even layer.
  7. Leave to set for at least 30 minutes or up to overnight.
  8. When the polenta is set, add some olive oil to two separate frying pans.
  9. In one frying pan, add finely chopped shallots and cook until golden.
  10. In the other frying pan, fry crushed garlic until golden.
  11. Roughly chopped the mushrooms and fry gently with the shallots.
  12. Cut polenta into desired galette shapes and fry on both sides with garlic.
  13. Add 1 teaspoon of paprika to the mushrooms. Season to taste.
  14. Once the polenta galettes are golden, place them on plates.
  15. Add chopped parsley to the mushrooms. Mix well, then add mushrooms on top of the polenta galettes.
  16. Add some lemon zest on top.
  17. Serve with a drizzle with lemon juice if desired.

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AUTHOR & RECIPE DETAILS


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My name is Annabelle. Originally from France, I now live in London, UK. I am passionate about food and the environment. I love cooking seasonal vegetarian and vegan dishes and sharing them with my friends and family. You will find my recipes on my blog The Flexitarian. I hope to encourage more and more people to embrace a plant-based diet.


 

 

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